Meal Kit
With Naan, Red Pepper-Raisin Relish, and Cilantro Oil
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Mild
Cook Within:7 days
Contains:Milk, Eggs, Wheat
Under %{max_calories} calories
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Bet you’ve never thought of cauliflowers as a steak! This hearty vegetable holds up really well to spices, marinades, and pan-searing. Ours is curry-dusted and covered in a homemade tikka masala sauce, topped with a side of zesty cauliflower and golden raisin relish, and drizzled with cilantro oil for a fiber-rich, low-cholesterol, and hearty Indian dish that’ll have your lips smacking as you fill up on naan.
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- 1Cauliflower Head
- 2Naan Flatbreads
- 1Red Onion
- 4fl. oz.Tomato Sauce
- 1Lemon
- 4oz.Roasted Red Peppers
- 2oz.Golden Raisins
- 2oz.Sour Cream
- 0.9oz.Butter
- 6Cilantro Sprigs
- 1Tbsp.Curry Powder
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)n3vV2M3e
Calories
760Carbohydrates
117gNet Carbs
104gFat
25gProtein
24gSodium
1420mg
- Olive Oil
- Salt
- Pepper
- 1Baking Sheet
- 1Medium Pot
- 1Medium Pan
- 1Mixing Bowl
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredient
Preheat oven to 400 degrees and prepare a baking sheet with aluminum foil. Thoroughly rinse produce and pat dry. Cut roasted peppers into thin strips. Stem and mince cilantro. Zest and halve lemon. Peel, halve, and cut red onion into ½" dice.
Toast Naan
Place naan flatbreads on prepared baking sheet and brush with 2 tsp. of oil. Toast in oven 8 minutes until beginning to brown and crisp. Remove from oven. When cool enough to handle, cut each flatbread into 6 wedges. Reserve baking sheet for cauliflower step.
Cut and Sear Cauliflower Steaks
Trim greens and leaves from base of cauliflower. Place cauliflower head upside down on cutting board. Cut a straight line down either end of the stem, reserving the two side pieces. Cut center section in half to make two 1½-inch thick "steaks." Drizzle with olive oil, half the curry powder and a pinch of salt and pepper. Melt butter in a medium pan over medium high heat. Add cauliflower steaks and caramelize on one side for 4 minutes, then flip and brown second side 3 minutes. Transfer steaks and butter to baking sheet and roast in oven 6-8 more minutes until tender.
Prepare Roasted Pepper Cauliflower Relish
Roughly chop ¾ cup the reserved cauliflower side pieces. Add cauliflower to medium pot with raisins, half of the red onion, lemon zest, juice from one lemon half, and 2 Tbsp. of water. Bring to a boil and reduce to simmer. Continue cooking until liquid is mostly gone and cauliflower is tender. Remove from heat and add roasted red pepper and half of the cilantro. Season with a pinch of salt and pepper.
Prepare Tikka Masala Sauce and Cilantro Oil
In the medium pan used for searing steaks, combine sour cream, tomato sauce, remaining curry powder, and juice from remaining lemon half. Warm gently over medium-low heat, but do not boil. Season with a pinch of salt and pepper and set aside. For the cilantro oil, combine remaining cilantro in a small bowl with 2 Tbsp. of olive oil.
Plate the Dish
Divide naan wedges between two plates. Spoon some of the tikka masala sauce in front of it and rest the cauliflower steak in the sauce. Garnish with the relish and a drizzle of the cilantro oil.
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